Heat the oil in a large heavy-based frying pan over medium to low heat. Add the leek and stirring occasionally for 5 minutes or until soft. Then, add the garlic and thyme. Cook, stirring, for 1 minute.

2.

Turn heat to high. Add the wine and simmer until reduced by half. Add the tomato and mussels. Cover and cook, shaking the pan occasionally, for 5 minutes or until the mussels open. Add the fish. Cook, covered, for a further 1-2 minutes or until the fish is just cooked through.

3.

Sprinkle with the chopped parsley and season with a small amount of salt and pepper. Ladle the mussels, fish and broth among serving bowls. Serve with warm, French bread.